Yep, it's another muffin
. Times are tough and ingredients are pricey so I'll be posting more "practical" baked goods the next few weeks unless there's a special occasion. Maybe I should challenge myself and bake by cleaning out my pantry - heaven knows I have tons of stuff in there that need to be used up.
As most of us know, there is a pumpkin shortage
in the Northeast due to the wrath of Hurricane Irene on farms in upstate NY. This means less canned pumpkin puree for our pumpkin pies, pumpkin bread, and pumpkin muffins. I happened upon a small supply of organic pumpkin puree at Trader Joe's last week and quickly grabbed a couple cans - I wonder if I should have stocked up on more? But again, at $1.99 per can, it wasn't exactly cheap. I remember the days when they were on sale for 99 cents! Oh well, sharing is caring, right?
I made pumpkin butterscotch muffins last Fall for my friend's bridal shower brunch
using the recipe below - they were a huge hit with the ladies so I knew it was a keeper. I decided to bust out the recipe and adapt it again - but this time, I would try baking using the metric measurements provided. Unfortunately, there is an error in the recipe so please do yourself a favor and just use the volume measurement of 3/4 (should be 96 grams) cup pumpkin puree. If you follow me on Twitter/Facebook, you probably "heard" me complaining how the pumpkin muffins were not pumpkin-y enough! So these were take two - with the correct amount of pumpkin and extra dollop of Nutella swirled in. If these don't say Fall comfort, I don't know what does...
: Joy of Baking
- I chose to omit the chocolate chips, instead I added a heaping teaspoon of Nutella to the top of each muffin and swirled with a pairing knife. If you like things really chocolatey, feel free to leave chips in. Substitute with butterscotch or white chocolate chips, or leave them out completely. Top with Nutella, raw sugar, brown sugar, chopped nuts, etc.